You don’t like Brussels Sprouts. They are the Green Eggs and Ham of the vegetable family. But that’s probably because you were forced to eat them— steamed—because ‘they were good for you.’ Allow me to play Sam-I-Am!
Oven roasting your Brussels Sprouts makes an incredible difference in both flavor and texture. And the good news is, they are still really good for you. Brussels sprouts are low in calories, with just 28 calories per half-cup serving, but packed with nutrients including 137% of the RDI of vitamin K and 81% of the RDI in vitamin C, and they are a significant source of vitamin A, Folate, Manganese and fiber.
After tasting this quick and easy recipe, you might find yourself eating Brussels sprouts, here or there… or anywhere!
Here are some of the major nutrients in a half cup (78 grams) of cooked Brussels sprouts (1):
Ingredients
- 1 lb fresh Brussels sprouts
- 2 tablespoons olive oil
- 1 14 oz jar Peppadew Peppers (Mild or Hot depending on your preference)
- Sea salt
- Fresh ground black pepper
Directions
- Preheat oven to 450 degrees.
- Cut the Brussels sprouts in half length-wise. Slice 6-10 Peppadew peppers into thin rings. Combine the sprouts and peppers in a bowl, pour in olive oil and toss to coat. Add a couple of tablespoons of the vinegar from the Peppadews to enhance the flavor. Top with sea salt and fresh ground black pepper to taste.
- Layout sprouts and peppers on a foil-lined cookie sheet, and bake at 450 until caramelized and tender, around 15-20 minutes.